PRAWN LAKSA

PRAWN LAKSA

There’s nothing better than a warm bowl of traditional Prawn Laksa on these cold nights, try this super easy recipe!

PREPARATION TIME
15 minutes
COOKING TIME
1 hour

INGREDIENTS

for 4 servings
20 large green Australian prawns, body peeled, keeping tail and head intact
250g thin dried vermicelli noodles
2 tablespoons fried onion oil or vegetable oil
½ cup laksa paste
400ml can of coconut cream
1 ½ cups chicken stock
1 tablespoon fish sauce
200g snow peas, trimmed
1 cup snow pea shoots
Coriander leaves and fresh lime to serve
10 eschallots, peeled and thinly sliced on a mandolin
150ml vegetable oil
PREPARATION TIME
15 minutes
COOKING TIME
1 hour

PREPARATION

1
Cook rice noodles according to packet instructions. Drain and rinse under cold water. Set aside.
2
Heat a large pot or wok over medium-high heat. Add the oil and laksa paste and cook for 3 minutes or until fragrant and paste is sticking slightly to the base of the pot or wok.
3
Add coconut cream, stock and fish sauce. Bring to the boil and simmer for 10 minutes allowing flavours to develop. Add prawns and snow peas, cooking for 3-5 minutes or until just cooked through.
4
Divide noodles between bowls. Ladle over laksa. Top with pea shoots, herbs, fried shallots and fresh lime.
5
Place sliced eschallots and oil in a heavy-based frypan. Place pan over low heat and cook for 45 mins or until crispy. Strain eschallots and spread over a large tray lined with a paper towel
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